Phytochemical - Study guides, Class notes & Summaries

- crispness of fruits and vegetables is due toosmotic pressure of water vacuoles - ethylene gasaccelerates ripening of fruits during storage - berries and mushroom should be washedjust before serving - acid reaction formspheophytin - alkaline reaction formschlorophyllin - there is little effects on carotenoids inacid or alkaline solution - phytochemical -lycopene - contributes tored color in tomato and watermelon, is an antioxidant

the human genome is 99.9% the same in all people correct answers true which condition is the most nutrition responsive correct answers iron-deficiency anemia the development of chronic diseases has a connection to poor diet and correct answers can be reduced by food choices along with lifestyle choices nutrition objective for the nation set by HP2020 included all of the following except correct answers reduce the numbers of schools offering breakfast the energy-yielding nutrients are...

EB NUTRITION - EXAM 1 2024 WITH 100% CORRECT ANSWERS Which of the following describes the vitamins A, D, E, and K? - correct answer Potentially toxic Laurens friend has recommended that she take 200 micrograms of vitamin D per day to cure her seasonal depression. Lauren is concerned that the dose is too high. Which of the following nutrient standards should Lauren consult to ensure that the dosage will not cause adverse health effects? - correct answer Tolerable upper intake level In ...

What is nutrition? correct answersNutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism, and excretion. What is a nutrient? What is an essential nutrient? correct answersa substance that provides nourishment essential for growth and the maintenance of life. An essential nutrient is a nut...

Athabasca University Nutrition 331 Final Exam Prep. Define a Phytochemical - answer-Extremely diverse group of substances that share three features, they are organic, found in plant food and they are not vitamins (not essential). Six Diseases that a high fibre diet helps prevent - answer-Colon Cancer Constipation Diverticulitis Hemorrhoids

What is nutrition science? correct answers comprises the body of scientific knowledge that governs food requirements for maintenance, growth, activity, reproduction and lactation. What factors affect peoples' food choices? correct answers -availability -cost/socioeconomic status -culture -advertising -dieting -allergies -geography -how you were raised/taste -convenience/time -knowledge -religious beliefs -holidays/time of year/traditions What are nutrients (and non-nutrients)...

TEST BANK FOR NUTRITION: CONCEPTS AND CONTROVERSIES 5TH EDITION BY FRANCES SIZER, ELLIE WHITNEY, LEONARD PICHÉ | ALL CHAPTERS | LATEST GUIDE A+. Table of Contents Chapter 1: Food Choices and Human Health Chapter 2: Nutrition Tools – Standards and Guidelines Chapter 3: The Remarkable Body Chapter 4: The Carbohydrates: Sugar, Starch, Glycogen and Fibre Chapter 5: The Lipids: Fats, Oil, Phospholipids, and Sterols Chapter 6: The Proteins and Amino Acids Chapter 7: The Vitamins Chapter 8:...

RD Exam 2022: Jean Inman Study Guide Domain 1, Part 1 Questions and Answers 100% Pass Fruits and veggies: what is crispness due to? - Answer- osmotic pressure of water-filled vacuoles What accelerates the ripening of fruits during storage? - Answer- ethylene gas chlorophyll + acid/heat = - Answer- pheophytin Chlorophyll + alkaline = - Answer- chlorophyllin T/F: lycopene is considered and antioxidant and a phytochemical - Answer- true alkaline and acidic solutions have _________ effect on...

What are phytonutrients? correct answers Chemical compounds made by plants that are beneficial to human health and help prevent various diseases. What are the origins of phytonutrients? correct answers Glycolysis and photosynthesis Why might it be a problem to look at isolated constituents of phytonutrients? correct answers This does not consider the synergistic interactions between phytonutrients of the whole plant, or account for energetic or traditional applications. In the whole form, ...

% of water/carbs in fruits and vegetables - 75-93% Vitamin and minerals in fruits/vegetables - Calcium, vitamin A, C, sometimes B Tugor - Crispiness of vegetables due to osmotic pressure of water filled vacuoles Lignin - Non CHO substance not very softened by cooking; woody part of vegetables Methionine - Limiting protein in soybeans Protein concentrates - >70% protein Protein isolates - >90% protein TVP - Textured vegetable protein, soy protein adds juiciness bc of wa...